how to make low carb tortilla wraps

This recipe is easy to make. It very low carb tortillas made with coconut flour.
Ingredients:
1. 1/2 cup coconut flour
2. 6 large eggs
3. 1 1/4 cup unsweetened almond milk
4. 3/4 teaspoon salt
5. 1 tablespoon gelatine powder (optional - for more pliable, sturdy tortillas)
6. 1/2 teaspoon cumin (optional)
7. 1/2 teaspoon paprika (optional)
Method:
1. In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to slightly thickened. The batter should be very runny - it should pour easily (add more almond milk and eggs in 'equal' proportions if needed to achieve this).
2. If you are using the optional gelatine, add it last. Sprinkle it over the top of the batter and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
3. Heat a small skillet (about 8 inch (20 cm diameter) over medium-high heat and grease lightly. Pour 1/4 cup (60 ml) of batter onto the skillet and immediately, tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes) Flip over, cover again, and cook until browned on the side (1-2 minutes). Repeat until the batter is used up. Makes about 12 tortillas.